Plates of rostis with fried eggs on top

Celeriac rostis with harissa yogurt

  • serves 4
  • Easy

Top these spiced celeriac hash browns with crispy fried eggs for a winning brunch. Use rose harissa for both colour and flavour

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Try our spiced celeriac rostis, then check out our celeriac and potato rostis, spiced potato rostis, and parsnips rostis. We’ve also got plenty more celeriac recipes to try.

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Ingredients

  • celeriac ½, peeled and coarsely grated
  • floury potatoes 2 medium, peeled and coarsely grated
  • cornflour 2 tbsp
  • eggs 5, (we used Clarence Court Burford Browns)
  • cumin seeds 1 tbsp
  • black peppercorns ground to make ½
  • 
olive oil 2 tbsp
  • yogurt 150ml
  • rose harissa 2 tbsp
  • lemon ½, juiced
  • spring onions 2, thinly sliced

Method

  • Step 1

    Tip the celeriac and potatoes into a thin, clean tea towel and squeeze out as much liquid as possible. Put into a bowl with the cornflour, 1 egg, cumin seeds, ground peppercorns and plenty of salt. Stir thoroughly to combine.

  • Step 2

    Heat 1 tbsp of the olive oil in a large non-stick frying pan over a medium heat and spoon in four mounds of the celeriac mix to make 10cm-round rostis, then press to flatten. Fry for 4-5 minutes or until deeply golden, then flip and repeat. Keep warm in a low oven while you cook the rest with the remaining oil.

  • Step 3

    Mix together the yogurt, harissa and lemon juice in a bowl.

  • Step 4

    Fry the remaining eggs to your liking, then spoon the yogurt between four plates. Top with the hot rostis and fried eggs, then scatter over the spring onions.


*This recipe is gluten-free according to industry standards


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A small white bowl full of remoulade

Nutritional Information

  • Kcals 386
  • Fat 21g
  • Saturates 4.3g
  • Carbs 29.4g
  • Sugars 5.4g
  • Fibre 7.1g
  • Protein 16.3g
  • Salt 0.9g
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